Silky smooth zucchini ribbons twirl with fettucine, spinach and basil in a light and luscious lemony spicy sauce. Yes, I bring you my Zucchini Fettucine. I am slightly obsessed with this dish. Make it! It’s so dreamy delish.
Zucchini Fettucine
Course: PastaCuisine: ItalianDifficulty: EasyServings
3
servingsPrep time
15
minutesCooking time
25
minutesIngredients
2 medium zucchini, washed and dried
4 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
Zest and juice of 1 lemon
Splash of half and half or cream (about 1/4 cup)
2 cups fresh baby spinach
1/2 pound dried fettucine
3 Tbsp. fresh basil, chiffonade
3 Tbsp. olive oil, plus more for drizzling
1/4 tsp. salt
1/4 tsp. fresh black pepper
1 cup pasta cooking water
To serve: Grated parmigiano cheese
Directions
- To prepare the zucchini, take a vegetable peeler and peel the zucchini on all sides creating ribbons of zucchini. Once you get to the seedy middle section of the zucchini, stop peeling. Discard the center portion of the zucchini.
- Bring a large pot of salted water to a boil and cook fettucine as per the box instructions.
- Meanwhile, in a large pan with high sides, add olive oil over medium heat. Immediately add garlic, red pepper flakes and lemon zest. Cook for a minute or two.
- Add zucchini ribbons. Using tongs, coat the ribbons in the garlic oil. Season with salt and pepper. Cook for about 5 minutes. Add lemon juice and a ladle or two of pasta water. Add baby spinach. Stir in half and half or cream.
- Add cooked fettucine when ready directly from the pasta cooking pot using pasta fork. Stir until combined with zucchini and spinach mixture. Add another ladle or two of pasta water if desired. Top with shredded basil, a drizzle of olive oil and grated cheese.
